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golden egg curry


  • Yield: 2 servings 1x



For the harissa:

  • 2 oz. dried red chiles
  • 4 garlic cloves (peeled)
  • 1 Tbs coriander seeds
  • 1 Tbs cumin seeds
  • 1 teaspoon salt
  • Juice of ½ lemon
  • ¼ cup olive oil

For the egg curry:

  • 4 eggs (hard boiled)
  • 4 Tbs olive oil
  • 1 Tbs sesame oil
  • 2 small shallots (minced)
  • 2 Tbs harissa
  • 2 medium tomatoes
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon ground turmeric
  • Salt to taste
  • Bread (to serve)


For the harissa:

  1. In boiling water, soak dried red chiles until soft, about 1 hour. Chop coarsely.
  2. In a clean skillet (I use my crepe skillet), heat coriander and cumin seeds until fragrant, about 1 or 2 minutes, stirring.
  3. Careful not to burn. Transfer to mortar and ground with the pestle. Or use a nut or coffee grinder.
  4. Put soaked chiles, seeds, garlic and salt in a food processor.
  5. Process until it begins to form a paste, while you add the olive oil in a thin stream. You will probably have to use a spatula a few times to scrape down the sides of the processor bowl, before you have a paste. If necessary add a few more tablespoons of olive oil.
  6. Remove from the processor, add the lemon juice and transfer to a jar with lid. Keep refrigerated.

For egg curry:

  1. In a pan or skillet, heat both oils. Add peeled hard boiled eggs and brown on all sides. Use tongs to aid you in this. Transfer to plate and reserve.
  2. To the same skillet, add shallots and harissa.
  3. Season with salt to taste, and cook for a minute or two, until softened.
  4. Add tomatoes and cook until they start to break down.
  5. Add worcestershire sauce and turmeric, and cook until it´s the consistency of a chunky sauce.
  6. Cut eggs in half and add to the skillet.
  7. Cook for a minute or two, and add a few Tbs of water if needed to prevent tomato mixture from sticking to the bottom.
  8. Serve immediately with crusty bread.